August 26, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Pasta, Orzo, Fruit, Lemon, Greek, Easy/Beginner Cooking, One-Bowl Does it!, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Combine oil, garlic, salt, pepper, oregano and thyme in a large dish and add the chicken and turn until coated and then cover and refrigerate for 3 hours if time permits.
Preheat oven to 180C.
Heat a large flameproof dish over a medium-high heat and cook the chicken for 3 minutes each side or until golden and then scatter ikra over the chicken and roast in oven, covered, for 25 minutes.
Remove the okra and set aside, covered, to keep warm.
Add the stock to dish with chicken, sprinkle orzo into the stock around the chicken and stir until combined.
Cut half the lemon into thin slices and add the slices and bay leaves to the pan and cover and cook in oven for 15 minutes.
Allow to stand, covered, for 10 minutes or until liquid has been absorbed.
Squeeze juice from remaining half a lemon over the chicken and top with okra and olives and serve sprinkled with extra thyme sprigs.
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